Categories: Poultry, Main dish, Fruits 
      Yield: 10 servings 
  
      8 lb Young goose (to 10 lb) 
    1/2    Lemon 
           Salt & fresh ground pepper 
      2 c  Apples; peeled, cored and 
           -coarsely chopped 
      2 c  Dried prunes; presoaked, 
           -pitted and coarsely chopped 
      1 lg Onion; peeled & quartered 
  
  Preheat oven to 325ÜF. 
  To prepare this classic Danish Christmas dish, first wash the goose 
  under cold running water. Pat it thoroughly dry with paper towels and 
  rub inside and out with lemon. Lightly salt and pepper the inside and 
  stuff the cavity with the coarsely chopped apples, prunes and onion 
  quarters. Close by lacing skewers or by sewing with heavy white 
  thread. Fasten the neck skin to the back of the goose with a skewer 
  and truss the bird securely so that it will keep it's shape while 
  cooking. 
  Roast goose on a rack set in a shallow open pan for 3 to 3 1/2 hours 
  (about 20 to 25 minutes per pound). As the goose fat accumulates in 
  the pan, draw it off with a bulb baster or large kitchen spoon. 
  Basting the goose itself is unnecessary. 
  To test whether the bird is done, pierce the thigh with the tip of a 
  small sharp knife. If the juice that runs out is still somewhat pink, 
  roast another 5 to 10 minutes or until juices run clear or pale 
  yellow. When done, turn off oven leaving the finished bird to set 
  with the door ajar for 15 minutes to make it easier to carve. 
  Transfer the goose to a large heated platter and remove the string and 
  skewers. Scoop out the stuffing and discard it. The fruits and onion 
  will have imparted their flavor to the goose but will be far too 
  fatty to serve. 
  Traditionally, poached apples stuffed with prunes (see recipe) are 
  served with the Christmas goose. Red cabbage and carmelized potatoes 
  (see recipes) complete the Christmas menu in Denmark.